To strengthen the position of salted fish, with its long tradition, history and connection to Nordic livelihoods, it is important to strengthen the value chain as a whole, from producers and retailers, to chefs and consumers. The aim of the project is to develop new or improved ready-made dishes based on traditional salted fish. The project has received funding from two Nordic funds, NORA and AG-Fisk, and will involve 16 participants from Iceland, Norway and the Faroe Islands. The group consists of experts in salted fish processing and quality, cooking, food production, distribution and tourism, who will share their knowledge and work together on the processing and product development of delicious salted fish dishes to promote this great raw material that is salted fish. <\/p>\n\n\n\n
Verkefninu lauk \u00ed september 2025. Efni tengt verkefninu m\u00e1 sj\u00e1 h\u00e9r fyrir ne\u00f0an.<\/p>\n\n\n\n
Reports: <\/p>\n\n\n\n
Kolbr\u00fan Sveinsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir og Eva Margr\u00e9t J\u00f3nud\u00f3ttir (2024). Saltfiskkr\u00e6singar: Saltfiskm\u00e1nu\u00f0ur: https:\/\/zenodo.org\/records\/13498260<\/a><\/p>\n\n\n\n Kolbr\u00fan Sveinsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, Cecile Dargentolle (2025). Neytendak\u00f6nnun um saltfisk: \u00e1hrif saltmagns \u00e1 upplifun neytenda \/ Consumer liking of desalted cod containing different levels of salt concentration. : https:\/\/zenodo.org\/records\/17542083<\/a><\/p>\n\n\n\n The month of March 2024 is dedicated to salted fish, and for that reason the master chefs at the Menntaskolin in K\u00f3pavogur have prepared some delicious recipes for salted fish dishes that everyone can try at home. The recipes can be accessed by clicking on the pictures below, and the ingredients for the dishes are available in the Crown.<\/p>\n\n\n\nSaltfish month<\/strong><\/h2>\n\n\n\n